Rotini with Tomatoes and White Beans

recipe
Prep: 2 minutes; Cook: 19 minutes. Start cooking the pasta first, then make the tomato-bean mixture while the pasta cooks.

Yield:

6 servings (serving size: 1 cup pasta, 3/4 cup sauce, and 1/2 tablespoon cheese)

Recipe from

Nutritional Information

Calories 351
Caloriesfromfat 8 %
Fat 3.3 g
Satfat 0.8 g
Monofat 1.5 g
Polyfat 0.6 g
Protein 14.4 g
Carbohydrate 66 g
Fiber 6 g
Cholesterol 2 mg
Iron 5.9 mg
Sodium 754 mg
Calcium 178 mg

Ingredients

2 teaspoons olive oil
1 tablespoon bottled minced garlic
1 (15.5-ounce) can white beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano, undrained
1 teaspoon dried Italian seasoning
6 cups hot cooked rotini (about 12 ounces uncooked pasta)
3 tablespoons preshredded fresh Parmesan cheese

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and sauté 1 minute. Add beans, tomatoes, and seasoning. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until slightly thickened, stirring occasionally.

Spoon tomato mixture over cooked pasta. Sprinkle each serving with cheese.

Note:

Cooking Light Superfast Suppers

January 2003
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